Ada's Baked Indian Pudding

Puddings and Custards Recipes

Yield: Serves 4-6.

Ada suggests using a double boiler to cook the cornmeal mixture. Serve warm with whipped cream.

• 2 cups milk
• 1/2 cup cornmeal
• 1 egg, beaten
• 1/3 cup sugar
• 1/2 cup maple syrup
• 1/2 teaspoon ginger
• 1 teaspoon cinnamon
• 1 cup milk

Scald 1-3/4 cups milk, saving 1/4 cup to moisten cornmeal. Stir cornmeal and reserved 1/4 cup milk into scalded milk. Stir until thickened and cook 5 minutes. Add beaten egg, sugar, syrup, and spices mixed together. Cook a few minutes. Add 1 cup cold milk and beat well. Pour into well-greased 2-quart casserole dish, set in pan of hot water, and bake slowly (275 to 300 degrees F), stirring several times, for 2 hours.

Find Similar Recipes

• By Category
  • Puddings and Custards Recipes
• By Course
  • Desserts Recipes
• By Preparation Method
  • Bake Recipes
  • Cook Recipes